The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-04-23
Ercry-Ddy -4ppte Pies.

green apple pie with light, fiaky crust
that holds without any leakage while bak-
ing its sugary, spicy juices, makes tooth
some dessert, but to my certain knowledge,
there are housekeepers, good housekeepers,
too, of forty years standing, who resort to
the expedient of stewing their apples be-
fore making pies, thus losing the delicious
flavor and jellied layers of pies filled with
slices of raw apple, because they are dis
gusted with having the juicy goodness of
such pies boil over while baking, with a
big smoke and scorch on the ovens bot
tom.
If there is anything that will wet blanket
a cooks courage, it is to hear the sharp
sizzle of escaping boiling pie juice, and,
unless one has experience and skill in the
manipulation of pie crust, boil and siz-
zle, and smoke IFS juices will, from the
time fat checked green apple pie is
showed into the baking quarters till it
leaves them fiattened and smooched with
it's leakage of goodness.
We have read the newspapers, and We
have tried all resorts; binding the pies
edges with cloth, puttying up the cracking
seems with spatted wads of dough, and by
making the pie crust go tough that even
boiling hot juices could not penetrate it TO
escape; and now, after an experience of
twenty wears. we have Betled on this
method for making every day apple pies,
with crust as light and nour shing as bread,
and vet whose flavor and sweetness and
iuiees will be held and not be candied in
sticky scorch On the bottom OF the oven:
Three cupfuls of thick sour milk, one
cupfui of sour cream or one-thiRd cupful
of butter, one large teaspoonful Of soda,
one-fourth teaspoonful of salt, and -four
enough to make stiff dough.
rr1.,, ,,noptity ic cuffcianf IN r;v
large pies or eight small ones. Line the
plates with crust and before filing them
with sliced apples, put into each plate two
tablespoonfuls of sugar. one of -four and
what spice You intend for the pie. Thor
ouohly mix these and spread evenly over
bottom crust. After the plates are filed
with apple, add one tablespoonful of mo-
lasses.
Roll dough for upper crusts and spread
on each thin shavlngs of lard or butter.
Thickiy sprinkle flour over this and roll
lightly. Trace n pretty vine and slash
holes for steam to escape. Cover without
vetting edges, pressing them closely to-
pether. Just before baking, dash cold
water over the top crust, enough to thor
opphly wet the -four. Bake slowly three
fourth of an hour, and longer if apple is
hard and unripe. When done, with a tinv
nosed toy teapot, pour into the pie through
one of the slashes in the crust, two table
spoenfuls of boiling water.
With reasonable care there is no need OF
mntilatine or soaking unsightly places in
top c! US.
We think it q great improvement placing
sugar and -four below the apple instead of
above it. There is less danger OF escaping
mice and the apple is thoroughly cooked
and deliciouslv favored and jellied with
the sricy, thickened syrup boiling up
through it.
This crust, being nesrly az digestible
and wholesome as bread, we are got afraid
10 allow our small children generous cut
from such pies, aud they are not slow in
claiming i..-Fldrissd Potter, IN Good
House Ia epiH9.